First time smoked ribs!

Discussion in 'Pork' started by bgaviator, Sep 25, 2017.

  1. bgaviator

    bgaviator Smoke Blower

    First time trying smoked ribs. I decided to St Louis cut them just for the practice and know-how. I must say it was easier than I thought. I was kind of nervous like it was rocket science or something. But it only took me a few minutes and was pretty obvious where you needed to cut.
    I did a 3-2-1 method. I wanted 230 degrees but my Party Q fan controller kept holding 25-30 degrees higher even with the top vents set only 1/4 open. Towards the end of the cook I put the vents up top to only 1/8th open and finally the temp came down to 230 and held there. I used Lambert's Sweet Rub O Mine. At the 3 hr mark I wrapped ribs with brown sugar, honey, Parkay, Tiger Sauce and apple juice. Glazed the last hour with Lamberts Sweet Sauce O Mine. Oh, and smoked over Pecan wood. 3 chunks.
    Results? Outstanding! Awesome flavor. Tender to where they came off bone easily but not mushy. That Lamberts sauce was perfect in my opinion. There's no artificial smoke flavor in the sauce so it allowed my pecan smoke to come through. Not overly sweet. Not overly spice. Just perfectly balanced. I am fortunate to live nearby Melissa Cookstons's Memphis BBQ Company and I get their ribs whenever I go there. I think mine were at least on par.

    Only disappointments for me were lack of smoke ring. Not sure why but my Kamado Joe doesn't seem to give smoke ring for some reason. I know it's just really a visual thing though.

    I also wish my ribs had a little char to them. I like charred crunchy bits. What's the best way to get those? Just grill over high heat at the end?

    I'm not sure how I feel about this Lamberts rub. It's ok I guess since I haven't tried others yet, but I can't help but feel there may be something better. Take a look at my pics and let me know what you think.
     
    troutman and smokinal like this.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    For your first rack of ribs, you sure did a fantastic job!

    Gotta give you a point for a great first try!

    As far as getting some bark on the ribs, I finish mine on a hot grill.

    Al
     
  3. joe black

    joe black Master of the Pit OTBS Member

    1. Those really look good with great color.
    2. Al has a link to his method of cooking ribs that a lot of folks have used.
    3. Jeff has a recipe here for both rub and sauce. They are awesome and very user friendly. I use them all the time. You can tweak them to your own personal heat level without changing the basic flavors.
    4. I get a decent crust on my ribs, but I don't use foil. I smoke my ribs naked until almost done as judged by the bend method. Then I sauce/glaze them twice for 15 minutes each time.

    Good luck and keep smoking great ribs....they are my favorite, Joe. Thumbs Up
     
  4. b-one

    b-one Smoking Guru OTBS Member

    Tasty looking ribs!
     
  5. bgaviator

    bgaviator Smoke Blower

    Do you guys have any tips for reheating leftover ribs the next day? I brushed them with more bbq sauce and wrapped in foil with a splash of apple juice. Heated them up for an hour in oven on 250. Then I broiled them for a few minutes on each side. They were....eh....ok I guess. Seems like a lot of smoke flavor was lost. My wife and I both agreed they were ok but not wow factor good like when they came off smoker fresh. Would it be better to put them back on smoker with some additional wood for an hour? Would that make them taste more like they did the first day? Thanks.
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Honestly, I like ribs cold the next day. It really brings out the flavor.

    My wife on the other hand likes to heat them up, so she just takes a couple & nukes them for 30 seconds.

    They are just like they came off the smoker.

    Al
     
  7. troutman

    troutman Smoke Blower SMF Premier Member

    Perfect technique, great result !!!  Now you can wow friends and family !!!  Point to you sir.....
     
  8. troutman

    troutman Smoke Blower SMF Premier Member

    You might also try to vacuum seal them, let them cool then refrigerate.  We do it all the time and it holds all the smoke and flavor.  Also freeze them this way as well.  I just stick them on the grill and get 'em hot, seem good as if they were fresh cooked.
     

Share This Page